


CAJUN MINCE TRAY BAKE
Serve this one-pan tray bake with fresh avocado, soured cream and toasted tortillas
500 g beef mince
30 ml olive oil
5 ml salt
20 ml Cajun spice (I used the Louisiana cajun rub from CapeHerb&Spice)
5 ml ground cumin
black pepper
1 red onion, sliced thinly
1 red pepper, cut into thin strips
400 g red kidney beans, drained and rinsed
50 ml tomato sauce
200 ml chopped tinned tomato
zest of 1 lime
1 punnet vine tomatoes, rinsed
To serve
1 avocado, diced, seasoned and sprinkled with a bit of lime juice
200 ml soured cream, drizzled with olive oil and swirled with 5 ml Louisana rub
fresh coriander
8 toasted tortillas
METHOD:
- iPreheat oven to 220°
- Break up the mince with a fork and spread evenly onto a large oiled baking tray
- Season with the salt, Cajun spice, cumin and black pepper
- Drizzle with the oil and bake for 5 minutes, remove from the oven and mix well, breaking up the mince with a fork
- Reduce the oven to 180°C and bake for another 10 minutes. Stir well and add the onion, red pepper and the beans.
- Mix together the tomato sauce and the chopped tomato and mix it into the mince mixture
- Return to the oven and bake for 5 minutes. Top with the vine tomatoes, season and bake until the tomatoes just start to burst open.
- Sprinkle with the lime zest and coriander
- Serve with the avocado, soured cream and tortillas
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